Filling

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Directions

2In small bowl, place granulated sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. With smooth-bottomed glass, flatten each ball to about 1/4-inch thickness.

3Bake 8 to 10 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

4In medium bowl, place chocolate chips and peanut butter. In small microwavable bowl, microwave whipping cream on High 30 to 60 seconds. Pour cream over chips and peanut butter; stir until chips are melted. Stir in powdered sugar until smooth.

5For each sandwich cookie, spread 1 tablespoon filling on bottom of 1 cookie; top with second cookie, bottom side down. Let stand until set.